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You should not leave egg yolks in contact with sugar

Name: You should not leave egg yolks in contact with sugar
Yield: 3 eggs yolks
Cuisine: French
Ingredients: 3 egg yolks; 50 g caster sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.

140 K 4.3/5 (44 reviews)

Easy

0.25 €

3 eggs yolks

2 Ingredients

Last modified on: February 21^th 2011

For 3 eggs yolks, you will need:

1 3 egg yolks
2 50 g caster sugar
Total weight: 110 grams

Step by step recipe

Stage 1

It's better to separate the egg yolk from the white and put in the mixing bowl, tip sugar on top, and beat straight away.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	9 RDI=4 %	50 RDI=5 %	20 RDI=3 %	410 RDI=20 %	1,720 RDI: 20 %
Per 100 g	9 RDI=3 %	50 RDI=4 %	20 RDI=3 %	370 RDI=20 %	1,560 RDI: 20 %
Per egg yolks	3 RDI=1 %	20 RDI=2 %	6 RDI=1 %	140 RDI=7 %	570 RDI: 7 %

Possible allergens in this recipe: egg

How much will it cost?

For 3 eggs yolks : 0.25 €
Per egg yolks : 0.10 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Caster sugar

Like these other recipes: Warm apple feuillantines, Tatin apple diplomat tart, Cannelés, Household cake (Gâteau de ménage), Lemon and grated apple tart, ... See them all 377

Egg yolk

Like these other recipes: Breton sablé biscuit dough, Gâteau Basque , Dauphinoise potatoes with Serano ham, Chocolate-verbena cream, Gâteau Breton (Brittany butter cake), ... See them all 76

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